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Michelin Star, Gluten Free 'Black Forest' Dessert Recipe from Yauatcha
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- Опубликовано: 26 июл 2017
- Daniel Pearse, the Hakkasan groups UK executive pastry chef, shows us how to make the 'Black Forest' dessert from Michelin Star Chinese teahouse in Soho, Yauatcha.
This cherry and chocolate based dish is also gluten free and vegetarian, maximising the the amount of people able to enjoy it.
Recipe,
Kirsch crème brûlée
600g cream
145g egg yolk
120g sugar
1 vanilla pod
50g Kirsch
Method
1. Preheat the oven to 110°C
2. Bring the whipping cream and vanilla pod to the boil
3. Meanwhile whisk together the egg yolks and caster sugar
4. Pour the boiling liquid over the egg yolk mixture, mix well and then add in the Kirsch, strain through a fine sieve and then pipe into semi sphere moulds
5. Place into the preheated oven and cook for 10 minutes until the cream has just set
6. Remove from the oven and allow to cool, then place into the freezer to set
Cherry Compote
400g cherry puree
400g whole cherry
10g pectin
20g sugar
Method
1. Warm the puree and cherries in a pan
2. Add in the sugar mixed with the pectin
3. Bring to the boil
4. Pipe into semi sphere moulds and then place into the freezer to set.
Chocolate and Cherry Mousse
300g cherry puree
30g egg yolk
15g sugar
350g chocolate 70%
18g gelatine
400g whipping cream
2g salt
20g cocoa butter
(For full vegetarian mix use 30g cocoa butter and no gelatine)
Method
1. Place the cherry puree and salt into a pan, bring to the boil
2. Meanwhile whisk the egg yolk and caster sugar together. Pour half the boiling liquid over the egg yolk mixture and mix well. Return all into the pan and cook out like an anglaise to 82°C
3. Pour the anglaise over the chocolate and the cocoa butter and mix well, hand blend to emulsify the smooth ganache base. Allow to cool to 40°C then fold in the semi whipped cream
Flapjack Base
300g coconut oil
200g butter
300g honey
225g sugar
1050g oats
90g sunflower seeds
90g pumpkin seeds
90g linseeds
Method
1. Heat the butter, coconut oil and honey together in a pan
2. Add the liquid to the dry ingredients
3. Once combined place into a round mould and bake at 150 degrees for 15-20 min
Cherry glaze
625g cherry puree
50g glucose syrup
62g sugar
12g pectin
Method
1. Bring puree and glucose to boil
2. Mix sugar and pectin together and add to cherry mix
3. Bring to boil again
Vanilla Cremeux
170g whole milk
1# vanilla pod
24g egg yolks
30g sugar
10g custard powder
4g gelatine (Remove for vegetarian version)
100g unsalted butter
Method
1. Bring the milk and vanilla to the boil in a wide saucepan
2. In a bowl, whisk together the egg yolks, sugar and custard powder. Pour the boiling milk onto the yolk mixture to temper it, mix well
3. Pour back into a saucepan and cook out until boiling, whisking constantly until thick and cook out for 2-3 minutes. Add in the soaked gelatine and mix well (skip this for full vegetarian version)
4. Place into a food processor and allow to cool to 60C, then gradually add the butter until fully emulsified
Process
1. Pipe the mousse into the bottom part of a sphere mould. Add in the cherry compote and Kirsch crème Brûlée (stick together)
2. Place the top part on and pipe the mousse to the top. Freeze the cake.
3. Once frozen, take out the cake from the mould
4. Warm the cherry glaze. Peak the sphere cake with a skewer and glaze it. Scrape the bottom and put the sphere on the flapjack base
5. Pipe the vanilla cremeux with a “Mont Blanc” nozzle
6. Stick two quarters of fresh cherries on the cremeux and finish off with viola flower, honey cress and purple chocolate disc
"Full recipe in the description" Excellent I felt like making one of these at home
Thank u for these amazing videos , keep up the great work, I'm a supporter ❤️❤️❤️
absolutely beautiful!
Amazing video!!! Thanks!!
Awesome 👏 very nice 👍
Very good
I asked my dad what kind of cake he wants for his 70th coming up and he asked for black forest gateau, came to find a good recipe but feel this is a bit too fancy for my skills. Or lack thereof. 🤭 Maybe I'll master this recipe for his 80th. 😂 Looks absolutely incredible, I'd be sad to demolish it but I'm sure the taste is even better than the look. Aspirational for sure. 🎂❤🧁
Wow
Thank you for pointing out that you would need to move the gelatine to make it vegetarian. Do you make a vegetarian version in the restaurant? It looks amazing.
in your chocolate cherry mousse recipe ingredients you didnt mentioned COCOA BUTTER . which is important to balance chocolate folding in semi whip cream texture.
Thats look amazing and delicious but like to bring in notice if u put boiling milk or cream over egg yolk mix its its curddle so temp should not be hot . Rest its look yumm.
How long does the dessert prepare?
Anyone know where to get the sphere mold from
You guys should break it at the end :(
What stage u add the gelatine for the choc cherry mousse?
When you're waiting for it to cool down for the whipped cream
Do we say "bring to _a_ boil" or "bring to _the_ boil"? This is the first time I see the latter.
can i work with guys?
Kinda hard to get in lol.
At 3:10 it says, add in the soaked gelatin? If that's the case, this isnt vegetarian as far as I'm aware
Hi idbfi, Yauatcha have provided us with gelatine free version of the recipe. This has been added/amended in the description.
You could use agar
Fuckin eh, Linda. You nailed it.
Also egg, so not vegetarian
@@ab-bc6ph it is not vegan, but eggs are vegeterian thing
gelatin is not vegetarian...
wait a second i thought it was vegetarian ...but eggs??
Eggs are technically vegetarian. Google my friend.
What you really wanted to call out was gelatine - but he did so in the notes.
Egg is definitely not vegetarian. I hope they don't label it as vegetarian at their restaurant. Nor is gelatine.
egg is vegetarian, it's not vegan.
Substitute foo eggs with flax seedl and gelatine can be substituted with agar education of ur own diet is needed